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Veal escalopes with Sicilian flavours


  • Heat a little oil in a heavy-bottomed pan and gently sauté the red onion for a few minutes, stirring now and again. 
  • Add the sugar and red wine vinegar. Stir and cook to reduce a bit. 
  • Then add the sultanas, capers, white wine, stock and a little ground pepper. Stir well and gently cook until reasonably thick. 
  • Add the pine nuts and parsley. Stir well and briefly cook to warm. 
  • While the sauce is cooking, flour the veal, season and panfry in a layer of hot oil. When ready, drain on kitchen paper towels. 
  • Serve the veal with a generous amount of sauce spooned over the top and mash or steamed potatoes on the side.


  • olive oil
  • 1 red onion, finely sliced
  • 2 tspn caster sugar
  • 2 tbsp red wine vinegar
  • 3 tbsp sultanas (or raisins)
  • 2 tbsp capers
  • ½ cup dry white wine
  • ½ cup chicken stock
  • sea salt & freshly ground pepper
  • 3 tbsp pine nuts, lightly toasted
  • 2 heaped tbsp chopped fresh parsley
  • plain flour
  • 4 large veal escalopes, battened out & cut in half crossways

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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